Step 1

Cook the beans in a large saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Drain and refresh under cold running water. Return to the pan.

Step 2

Meanwhile, cook the cumin seeds in a small frying pan over medium heat for 2-3 minutes or until aromatic. Add the orange juice and bring just to the boil. Use a balloon whisk to gradually whisk in the butter, 1 piece at a time, until the butter melts and is well combined. Remove from heat. Add the orange rind and season with salt and pepper.

Step 3

Add the orange mixture and almonds to the beans and toss gently to combine. Transfer salad to a serving platter.